IslandVibesIOP.com 21 lighthearted without trying too hard, sarcastic in a way that never feels mean and genuinely easy to be around. Nothing polished. Nothing overly serious. Just good stories, good people and somebody behind the bar who knows how to make everybody feel welcome. While enjoying a day at the beach, cool down with a signature cocktail paired with an appetizer and main course on the deck at Lawrence’s Seafood Company. Start with a half or dozen cold water oysters or level up with the double-decker seafood tower layered with oysters, lobster tails, jumbo shrimp and the house-made smoked fish dip and chips. Crank up the heat with spicier fare, such as the seared yellowfin tuna wonton nachos drizzled with cannonball and wasabi aioli, the Cajun catfish bites or the crowd favorite, bang bang shrimp. For non-seafood lovers, alternative options include the jumbo crispy wings served with a dipping sauce and celery, honey butter hush puppies or a Caesar or local greens salad. Sandwich choices include the Law’s lobster roll seasoned with Old Bay and light lemon sauce or a blackened or fried catfish po’ boy served with Cajun remy, lettuce and tomato and choice of side. The 8-ounce burger is topped with cheddar cheese, warm bacon jam and bacon, lettuce, tomato and onion on a brioche bun. Sushi enthusiasts rejoice with a selection of rolls such as spicy tuna, shrimp tempura, everything salmon, crispy salmon, lobster crunch and the bang bang. Proper entree choices include a coconut-crusted mahi drizzled in banana rum sauce and accompanied with tropical jasmine rice and mango pineapple salsa. The fish and chips are made with crispy tempura Atlantic cod and served with fries and coleslaw. The mango-glazed salmon comes on a bed of tropical coconut rice, topped with mango chili glaze. On the heartier side is the 16-ounce T-bone, paired with a potato medley, the 8-ounce pan-seared filet with signature house seasoning and lemon-garlic chicken served with coconut rice. Kids as well as grown-ups enjoy the cluckin’ basket, which comes with four jumbo tenders that are fried or grilled, two sides and a choice of dipping sauce such as honey mustard, ranch, blue cheese or barbeque. Sides range from french fries, sweet potato fries, a potato medley or coconut rice, to bourbon-glazed Brussels and broccoli. Additionally, Lawrence’s offers a selection of treats for their pup patrons. The bar menu, which was updated in May according to manager Michael Kroeger, offers unique refreshments such as the botanical spritzers, made with Ketel One botanical-infused vodka, bubbly soda water and a choice of cucumber and mint, grapefruit and rose or peach and orange blossom. “Better than a Daily” is concocted with George Dickel #8 Tennessee Whiskey, peach liquor, housebrewed peach tea and fresh sour mix. Of the rotating frozen drinks, Kroeger said the most popular choices are the spicy margarita and the painkiller, Lawrence’s variation of the “Miami Vice,” which is blended with a mixture of pina colada, strawberry daiquiri, pineapple and orange juice. Further, Lawrence’s extensive beer selection includes 24 varieties, 12 of which are locally brewed. Kroeger added that while the wine list is also good, it is secondary to the cocktail and beer-driven program. Visit them at 1130 Ocean Blvd. or go to lawrencesseafood.com to make a reservation. What’s on the menu? Lawrence’s Seafood Company By Sarah Rose Behind the Bar Sierra Hyman: Poised and personable By Cari Lawson Some people work behind a bar. Sierra Hyman somehow turns it into a whole personality. Walk into The Dinghy during the afternoon and you’ll probably find her right in the middle of three conversations at once. One regular is telling her about their weekend plans, somebody else is getting teased for ordering the same drink again and Hyman is moving through it all like she’s hosting friends in her own backyard instead of working a shift. Nothing about her feels rehearsed. She’s funny in a natural way, quick with a comment, comfortable with people and unafraid to laugh at herself. Honestly, watching Hyman interact with regulars is half the experience of sitting at the bar. She remembers people’s stories, picks on them constantly and somehow makes everybody feel like they belong there. There’s an ease to the way she talks to people that you can’t really fake. At one point during the afternoon, Hyman jokingly referred to herself as “second wife material” because, as she explained with utmost confidence, “they’re already trained by then, and I don’t have to start from scratch.” It was exactly the kind of comment that sums her up perfectly. Funny, self-aware, confident and completely comfortable in her own skin. That’s probably why people are drawn to her. Hyman has the kind of disposition that makes people want to sit a little longer and keep talking. She’s Seafood tower Lobster roll Yellowfin tuna FOOD & BEVERAGE
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